Ginger Vinegar Pig Trotter

Ginger (Boon Tong): 1kg (reduced to 0.6kg) (remove skin. smash. drain. fry ~15min with cooking and sesame oil till fragrant) 

Pig Trotter (front): 2pieces~ 2kg (remove hair. chop into pieces. blanch. drain. pan fry lightly) 

Sweet Black Vinger: 750ml x 2 (ie. 2 bottles of Chan Kong Thye) (optional: 八珍vinegar: 600ml) 

Water: 750ml x 3 

Salt: 1.5tsp 

Sugar 冰片糖: 400-500g 

Sesame Oil: 1 tbsp 

Egg (hard boiled): 12 pieces 

Cooking Oil: 5 tbsp 

Steps: 

1. Earthen Pot: Vinegar + Water + Sugar + Salt + Ginger => boil for 1-2hours on low fire 

2. Add pig trotter (cook for 1 hr) 

3. Add egg (half hr before completion)